Pan Fried Pork Chops With Quinoa Pilaf And Dried Fruit

---

Instead of calling for ordinary rice pilaf, chef james boyce of mary elaine's in scottsdale, arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.

---

Steps

---

Preheat the oven to 350.

---

In a small skillet , combine 1 / 4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes.

---

Add the quinoa , wheat berries , thyme and bay leaf.

---

Add 1 cup of the stock and bring to a simmer.

---

Scrape the mixture into a 9-inch square baking dish , cover with foil and bake for about 15 minutes , or until the quinoa and wheat berries are tender.

---

Remove the pilaf from the oven and keep covered.

---

Heat the olive oil in a large skillet.

---

Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat , about 4 minutes per side.

---

Transfer to a plate.

---

Add the dried pears , apricots and cherries to the skillet and cook for 1 minute.

---

Add the port and cook for 1 minute.

---

Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1 / 3 cup , about 5 minutes.

---

Add the pork chops and any accumulated juices and cook over moderate heat , turning the pork a few times , until it i.

---

Ingredients

---

chicken stock, shallot, garlic clove, quinoa, wheat berries, thyme, bay leaf, extra virgin olive oil, boneless pork chops, salt & freshly ground black pepper, dried pear halves, dried apricot halves, dried sour cherries, ruby port